Kielbasa and Sauerkraut Sandwiches

This sandwich is perfect for football game days and Oktoberfest celebrations. The kielbasa and rolls can also be cooked outside on the grill. Rolls will only take a few minutes - place over cooler coals, cover and watch carefully.

I saw one recipe that added a full cup of brown sugar to the beer to cook the sausage in - they used 3# of kielbasa but the same amount of sauerkraut. It may be interesting to add a little bit of brown sugar, but this seems like a bit much. The blogger that posted this recipe said they "loved" this recipe even though they were not a fan of kielbasa or sauerkraut. Other recipes add a couple of tablespoons of brown sugar.

1 Tbsp. butter
1 pound Kielbasa, cut into lengths to fit the bread
1 pound package of fresh sauerkraut (drain if using beer)
12 ounces beer (optional)
hoagie style rolls, toasted (or French style bread)
mustard

Melt the butter in a stainless steel saucepan, add the Keilbasa and cook until the sausage is nicely browned. Add the sauerkraut and beer, if using. Stir the sauerkraut so it picks up the Kielbasa flavors from the bottom of the pan. Let simmer so flavors meld and the beer evaporates out somewhat. You still want the sauerkraut to be moist, but not swimming in beer.

Toast the hoagie rolls in a 400° F. oven until the outside of the roll is crispy. The inside will be hot, yet soft. Cut the rolls lengthwise.

To assemble the sandwiches, spread some mustard in the hot roll, top with a piece of kielbasa, then the sauerkraut.